Venezuelan Sancocho

From Unknown

Forked from Recipe via mommyshomecooking.com / TheMealDB

Original recipe

VenezuelaBeef

Prep

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Cook

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Total

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Serves

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Method

Beef

Ingredients

Units

Hind Shank — 2 lb

Onion — 2 small

Pepper — 1/2

Garlic — 4 clove

Leek — 1

Beef Stock — 8 cup

Sweet Red Peppers — 1/2 cup

Scallions — 1/2 cup

Sweetcorn — 2

Cassaba — 1/2 lb

Yautia — 1/2 lb

White Yam — 1/2 lb

Butternut Squash — 1/2 lb

Salt — To taste

Pepper — To taste

Cilantro — Chopped

Method

Add hind shank, 1 halved small onion, halved bell pepper, 4 whole garlic cloves, the dark green leaves of the leek, and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender. NOTE: the meat can take a bit longer to be fork-tender; that is okay, just add more cooking time if necessary.

When the meat is tender, remove the big pieces of vegetables and bones. Discard.

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Version history

Imported from TheMealDB

Unknown · Jun 21, 2026 · current

Add diced onion, 2 minced garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca, and corn; Mix and simmer covered over medium heat for 5- 8 minutes, until the yucca is starting to soften. NOTE: the yuca can take a bit longer to start softening; that is okay, just add more cooking time if necessary.

Add yautia, white yam, and butternut squash. Mix to combine. Simmer covered over medium heat for 5 – 6 minutes, until all the root vegetables are tender. NOTE: Do not cook too much, or they will fall apart.

Taste and add salt to your taste, if necessary. Add cilantro and the remaining 2 minced garlic cloves. Mix and let simmer for 2 more minutes.

Serve hot in large soup bowls, dividing the meat and vegetables evenly. Add a squish of lime juice and/or hot sauce, if desired. Serve along with arepas and or casabe (cassava bread).